Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine dry ingredients in a large bowl—flour, sugar, baking powder, and salt.
2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 1/2 teaspoons baking powder, 1 teaspoon salt
Add softened butter and milk. Mix until well combined.
3/4 cup unsalted butter, 1 cup milk
Beat in the eggs and vanilla extract.
2 large eggs, 1 teaspoon vanilla extract
Fold in the chopped cherries.
1/2 cup maraschino cherries
Pour batter evenly into prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
Prepare the frosting: Beat together softened butter, powdered sugar, milk, and vanilla extract until smooth and creamy.
1/2 cup unsalted butter, 3 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract
Stir in the chopped maraschino cherries.
1/4 cup maraschino cherries
Frost the top of one cake layer, then place the second layer on top.
Frost the entire cake.
Serve and enjoy your Vintage Cherry Chip Layer Cake!
